Veal Scallopini with Tempura Fried Squash Blossoms Stuffed with Ricotta and Basil

Last week our friend Cindy came over to eat with us, and it was the first chance I have had in about three months to make a nice home-cooked meal. I wanted to do something fun so I did some traditional and some playful.

We had a tasty veal scallopini made with chanterelle and porcini mushrooms.

With the veal I served tempura fried squash blossoms stuffed with ricotta and basil. These were very tasty. Crunchy on the outside and sweet and delicious on the inside.

Instead of serving the veal over pasta, I cut some zucchini very thin like angel hair and marinated it in Figone’s Meyer Lemon Olive Oil and some lemon zest.

I think everyone enjoyed.  

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About benandkat
Newlyweds

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